As a biodynamic farmer, Megan Naylor of Barnardsville strives to create a closed-loop system that feeds her livestock, her family and the soil.
Asheville-area initiatives are seeking to connect food-insecure communities with fresh, locally grown food while also supporting WNC farmers.
Don’t trash that doggy bag! Asheville culinary experts have some creative ideas for giving new life to leftover restaurant meals.
Alyssa Sacora grows and cans much of her own food to increase the year-round quality of her diet and as an environmentally friendly strategy for long-term storage. She also does it as a way of carrying on a long-standing tradition in her family.
While reducing the environmental impact of purchasing tools that member households may need only infrequently is a key goal for the Asheville Tool Library, the nonprofit has an even bigger vision. Founder Nicholas Letts says he hopes the library levels the economic playing field by reducing expenses and promoting collaboration.
Nature-based schools are catching on around the country. The Woodson Branch Nature School, located in Hot Springs and Marshall, is a local manifestation of the trend, which emphasizes outdoor learning and unstructured outdoor play.
Danu Macon plans to plant 1,000 fruit trees in Western North Carolina in 2018.
Increasingly, U.S. colleges and universities are working to make their institutions as environmentally sustainable as possible. These efforts cover a broad spectrum, from a recycling initiative at Stanford University that diverts 65 percent of the school’s solid waste away from landfills to Cornell’s plan to be carbon-neutral by 2035, as noted in The Princeton Review’s annual ranking […]
Asheville GreenWorks, the Tree Commission and the city have joined forces to host a four-part workshop series on tree care this spring.
The fundraiser for the sustainable design nonprofit takes place April 14 at Lake Julian Park.
The Burton Street Peace Garden started out as a community experiment, says founder DeWayne Barton. Today, the space serves a variety of needs and purposes, nourishing bodies and souls on what was once a trash-strewn vacant lot.
When Boone Guyton and Claudia Cady take to the road, they are driving on energy gathered from the sun by their home solar panel system. The couple made the switch to an electric vehicle as a personal step to fight climate change.
Some of Western North Carolina’s freshest spring ingredients are found outside the garden.
“In April, a lush carpet of green emerges from the forest floor, and an astonishing array of flowers opens to the bright sunshine.”
With a far out feeling, voting has begun for the beloved annual Best of WNC awards. Only you can decide who’ll be feelin’ it in the new summer of love, when winners are announced this August. You have until 11:59 p.m. on the night of Saturday, April 28 to complete your ballot and make sure your voice is heard. […]
On March 20, landscape architect Sieglinde Anderson and photographer Ruthie Rosauer will share advice for gardening beneath and appreciating this region’s diverse and abundant tree canopy. Sponsored by the Hendersonville Tree Board, the talk will take place at 6 p.m. at the Henderson County Library Auditorium in downtown Hendersonville.
2018’s annual joint meeting of Asheville City Council and the Buncombe County Board of Commissioners highlighted issues of racial equity, police use-of-force and zoning conflicts affecting Buncombe residents.
The benefit concert for SAFE Water Now takes place March 21 at The Grey Eagle.
Although originally lauded for its ability to stop erosion, kudzu fell from grace when its vigorous vines started to take over the landscape of the South. But a group of Asheville permaculture enthusiasts choose to view the plant in a more favorable light.
Asheville as we know it today was built upon the back of its electric streetcar system, one of the largest networks of its time. As the city finds itself in a growth spurt once again, could its defunct trolley system provide some clues to Asheville’s transit future?
This new series challenges local chefs to help combat food waste by offering innovative strategies for rejuvenating restaurant leftovers.